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    Normandy Rice Pudding

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    Normandy Rice Pudding

    Choose the richest possible milk, with a good head of cream.

    Serves: 6


    • 1 vanilla pod , slit
    • 140g pudding rice
    • 140g golden caster sugar
    • 1.2 litres whole milk
    • Red or black cherry jam, to serve


    1. Heat the oven to 120°C/gas ½. Open out the vanilla pod and scrape out the seeds.
    2. Place these, together with the rice, the sugar and a little milk, in a smallish casserole, and mix to distribute the vanilla seeds.
    3. Add the rest of the milk and stir, place the vanilla pod in the centre and cook in the oven for 3 hours, by which time the pudding should have a thin golden skin. Leave it for 30 minutes to settle, then serve with a spoonful of jam.

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